Mastering the Chef's Knife
A chef’s knife is an extension of your arm, not just a tool. Grip the handle with your thumb and index finger pinching the heel of the blade to stabilize the tool, and use your off-hand to tuck your fingertips into a claw, guiding the blade against your knuckles to ensure control and consistency.
Consistency is built on the foundation of your grip.
Your knife must be sharp to work safely; a dull blade requires force, which leads to slipping. Use a heavy cutting board that doesn't slide.
- 8-inch chef's knife
- Wood or heavy plastic cutting board
- Damp kitchen towel
Stability through the bolster
Do not wrap your hand entirely around the handle. Pinch the metal where the handle meets the blade to keep the knife from wobbling.
The method.
Stabilize the cutting board
Place a damp towel underneath your cutting board. If the board doesn't move, you won't have to compensate for shifting surfaces.
Set the grip
Wrap your last three fingers around the handle. Pinch the heel of the blade between your thumb and the side of your index finger.
Form the claw
Curl the fingertips of your non-knife hand inward. Rest the flat side of the knife blade against the middle knuckles of your curled fingers.
Execute the rocking motion
Keep the tip of the knife in contact with the board. Pivot the handle up and down to create a rolling cut, moving the ingredient forward only as needed.
When it doesn't go to plan.
Always let the weight of the knife do the work; if you feel like you are pushing, the blade needs honing.
Keep your shoulders relaxed. Tension in your neck travels down to your grip and makes your cuts stiff.
The tip of the knife should rarely leave the board during a standard chop.
The ones that keep coming up.
How do I know if my knife is sharp enough?
It should slice through a ripe tomato under its own weight without you having to press down.
Should I wash my knife in the dishwasher?
Never. The high heat and clatter of the machine will dull the edge and potentially damage the handle material.
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